• 3 cups water
• 1 1/2 cups quinoa, rinsed
• 5 pickling cucumbers, peeled, end trimmed, and cut into 1/4-inch cubes
• 1 small red onion, chopped
• 1 large tomato, cored, seeded, and diced
• 1 bunch Italian parsley leaves, chopped
• 2 bunches mint leaves, chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1 tsp salt
• 3/4 tsp ground black pepper

Put Quinoa and water to a boil. Lower to a simmer and cover for 10 minutes. Check a few times to stir and make sure the water is being absorbed - you may need to add a little bit more. When water is absorbed, rinse quinoa in a fine sieve to cool off and transfer to a large bowl.

When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt and pepper. Toss well.